Alcoholic Treats, Drinks, Vegan, Vegetarian
Vegan Eggnog with Caramelised Pineapple Rum
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 10 mins
- Total time: 10 mins
- Skill Easy
- Serves 8 people
Vegan Eggnog with Caramelised Pineapple Rum
Winter spices meet the Caribbean with this delicious Vegan Eggnog with Caramelised Pineapple Rum. A fun twist on the original it’s sure to be a hit at any dinner party
Utensils required
Ingredients
- 30g coconut sugar
- 25g xylitol or erythritol
- 125ml aquafaba (water from a tin of chickpeas or white beans)
- 1 tsp vanilla extract
- ⅛ tsp cream of tartar
- 400ml tinned full fat coconut milk
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp turmeric (for colour)
- 350ml plant based milk (cashew or almond are best)
- 100ml Red Leg Spiced Caramelised Pineapple Rum
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Place the coconut sugar and xylitol into the Ninja blender cup then powder using the EXTRACT setting. Set to one side
-
Step 2
In a stand mixer whisk together the aquafaba, vanilla extract, and cream of tartar on high until soft peaks begin to form. Gradually add the powdered sugar by the tablespoon. Whisk until stiff peaks form
-
Step 3
Add the coconut milk, cinnamon, nutmeg and turmeric to the the Ninja blender cup then blend together on HIGH or EXTRACT until smooth
-
Step 4
Carefully fold the coconut milk mixture into the aquafaba followed by the plant based milk and rum. Serve immediately with a pinch of ground nutmeg or a few gratings of fresh nutmeg
